Warm Up With Herbal Soups

Nothing takes the chill out of a dark evening like a steaming bowl of stew and a fresh loaf of bread.


| December/January 2011



soups and breads 3


Photo by Howard Lee Puckett; Styling by Judy Feagin and Virginia Cravens-Houston

Wholesome & Hearty Recipes: 

Chicken and Parsley Noodle Soup
Arugula, Potato, Chive and Leek Soup
Herbal Cabbage Soup with Turkey Sausage
Beef and Root Vegetable Stew with Rosemary Dumplings
Seafood Cioppino 

Online Exclusive Recipe: 

Split Pea and Winter Squash Soup 

The winter forecast calls for deliciously healthy, hearty soups and stews, especially since soup season involves flavorful herbs such as rosemary, sage, oregano and thyme. Virtually any kind of culinary herb is suitable for soup—either featured as a solo act or as a tasty combination of herbal flavors. From the simple to the sublime, seasoning herbs are as foundational to a soup’s overall flavor as a tasty stock.

A steaming bowl of homemade soup can be simmered to perfection and then served, or prepared the day before so it’s ready and waiting to be served at your convenience. In fact, homemade soups and stews are the kind of comfort meals that actually taste better when made a day or two in advance, refrigerated and then reheated just before serving. Allowing the ingredients more time to marry is an excellent way to maximize their flavors for an even greater taste sensation.





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